This vintage inspired recipe is from the wonderful Paula Deen. It reminds me of the weeknight casseroles served by busy Moms back in the 80s .

This clever dish combines two family favorites: creamy chicken salad and comforting casserole!  It is so versatile it would be delicious served for brunch, lunch, or dinner!

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Hot Chicken Salad Casserole

Makes 10 servings

Ingredients

• 2 tablespoons fresh lemon juice
• ½ teaspoon pepper
• ½ teaspoon salt
• ½ cup slivered almonds
• 1 cup celery diced
• 2 cups cooked cubed or shredded chicken breast
• 1 cup mayonnaise
• 1 cup sharp cheddar cheese grated
• 1 cup potato chips crushed

Instructions

• Preheat oven to 350 °F.
• Spray a 9x13 baking dish with non stick cooking spray.
• In a large mixing bowl combine the chicken, celery, almonds, salt, pepper, lemon juice, mayonnaise, and cheese.
• Spread the mixture in the prepared baking dish.
• Spread the crushed potato chips on top.
• Bake for 20 minutes, or until bubbly.

Notes

Recipe from Paula Deen.

For this recipe you need about 2 cups of shredded or cubed cooked chicken.

I prefer to poached 2 large boneless, skinless chicken breasts in simmering chicken broth.

Once cooked through remove to a cutting board and cool slightly then shred with forks or chop up.

Perfect for chicken salad and casseroles!

Gather all your ingredients for the chicken mixture. 

In a large mixing bowl combine the chicken, celery, almonds, salt, pepper, lemon juice, mayonnaise, and cheese.

Stir well, making sure to combine all the seasonings and sauces. 

Spread the mixture in a greased 9×13 baking dish.

You need 1 cup of crushed potato chips for topping. 

I use my mini food processer to blend them into the perfect small topping to sprinkle on.

Spread the crushed potato chips on top.

Bake at 350 degrees for 20 minutes. 

The perfect warm brunch dish for you to share with the ones you love!

Serve warm with a side salad and enjoy!

Friday #BrunchWeek Recipes

Beverages

• Coconut Syrup for Lattes from Jen Around the World

Appetizers and Salads

• Dill Pickle Cream Cheese from Cindy’s Recipes and Writings

Breads, Grains, and Cereals

• Banana Thumbprint Donuts from A Kitchen Hoor’s Adventures
• Strawberry Lemon Scones from Jolene’s Recipe Journal
• Ham, Cheddar and Broccoli Muffins from A Little Fish in the Kitchen

Egg Dishes

• Air Fryer Egg Toast from Cheese Curd In Paradise
• Scrambled Tofu Bowl from Magical Ingredients

Main Dishes

• Chipped Beef on Toast from Palatable Pastime
• Homemade Italian Sausage from Art of Natural Living
• Hot Chicken Salad Casserole from For the Love of Food

Desserts

• Chocolate Dr. Pepper Bundt Cake from That Recipe
• Dulce de Leche Dumpling Cookies from Karen’s Kitchen Stories
• Japanese Coffee Jelly from Tara’s Multicultural Table

The post Paula Deen’s Hot Chicken Salad Casserole appeared first on For the Love of Food.

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Chicken Divan Casserole

Makes 4 servings

Ingredients

• 2 cups or 2 large skinless/boneless chicken breasts cooked and cubed
• 2 cups or 1 large head of broccoli steamed and chopped
• 10 oz can of condensed low fat cream of mushroom soup
• 1 cup shredded cheddar cheese
• 1/2 cup low fat sour cream
• 1/4 cup skim milk
• 1/4 cup white wine
• 1/2 tsp curry powder
• 1/2 cup panko breadcrumbs
• 1/2 cup Parmesan cheese {grated or shredded}

Instructions

• Preheat oven to 350 degrees.
• Grease an 8X8 casserole dish.
• In a small bowl add Parmesan and panko and mix well. Set aside.
• Mix together the cooked chicken, steamed broccoli, soup, cheese, sour cream, milk, wine, and curry powder in a large bowl until well combined.
• Pour into the casserole dish.
• Sprinkle the Parmesan panko mix evenly on top.
• Bake for 30 minutes, until golden and bubbly.

The post Chicken Divan Casserole appeared first on For the Love of Food.

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Baked Bean Casserole with Apples and Bacon

Ingredients

• 5 strips bacon partial cooked*
• 1 cup sweet yellow onion diced
• 2 20 oz cans baked beans {I prefer brown sugar and bacon}
• 1 Granny Smith apple diced
• 1 tablespoon yellow mustard
• 1/4 cup brown sugar

Instructions

• Preheat the oven to 350 degrees.
• Coat a 9X13 baking dish with nonstick cooking spray.
• In a large bowl, combine all the ingredients except bacon and mix well.
• Pour into a baking dish and lay bacon on top.
• Cover and bake for approximately 45 minutes or until thick and bubbly.
• Uncover and bake for 5 more minutes to crisp up bacon.

Notes

Adapted from Paula Deen's Food Network recipe.

*I pre-baked my bacon on a rack on top of a lined baking sheet. 400 degrees for 10 minutes.

The post Baked Bean Casserole with Apples and Bacon appeared first on For the Love of Food.

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Shrimp and Potato Soup

Serves 6

Ingredients

• 1/4 cup 1/2 stick butter
• 1 small yellow onion diced
• 2 medium carrots diced
• 2 tbsp flour
• 8 medium russet potatoes peeled and cubed
• 4 cups milk
• 2 chicken bouillon cubes dissolved in 1/2 cup hot milk
• 1 cup half and half
• salt and black pepper to taste
• 1 lb medium shrimp peeled
• Bacon crumbled for garnish
• Cheddar cheese shredded for garnish
• French bread sliced and toasted

Instructions

• In a 4 quart saucepan, melt the butter and saute the onions and carrots until both are slightly tender, about 5 minutes.
• Whisk in the flour and cook for one minute.
• Add the potatoes, milk, and dissolved bouillon cubes.
• Cook over medium heat for 15 minutes, until the potatoes are very soft.
• Add the half and half, salt, and pepper.
• In a small saucepan, bring 2 cups slightly salted water to a boil.
• Add the shrimp all at once and stir well. As soon as they turn pink remove from the heat and drain.
• Or you can use precooked shrimp and simply rinse and defrost, pat dry, and add to the soup.
• Add to the soup then pour into bowls.
• Garnish with shredded cheese and diced bacon and serve with toasted bread on the side.

Notes

Adapted from Paula Deen's recipe for Potato Soup with Shrimp.

Serve with a piece of crusty French bread for dipping and enjoy!

The post Paula Deen’s Shrimp and Potato Soup appeared first on For the Love of Food.

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Paula Deen's Twice Baked Shrimp Stuffed Potatoes

Ingredients

• 6 large Idaho potatoes or I used smaller yukon gold potatoes but they don't hold up as well
• Vegetable oil for coating
• 1 stick 1/2 cup butter, at room temperature
• 1 cup sour cream
• 1 lb shrimp sauteed and peeled
• 8 ounces grated Cheddar plus more for sprinkling
• 1/4 cup green onion diced
• salt and pepper to taste

Instructions

• Preheat the oven to 350 degrees.
• Cover a baking sheet with aluminum foil.
• Begin by washing the potatoes, drying them and gently pricking them with a fork on the sides.
• Coat each potato with vegetable oil, place on the prepared baking sheet and bake for about 1 hour.
• Remove the potatoes from the oven and slice the top third off of each potato.
• Gently scoop out the potato and place in a large bowl.
• Place the butter in the bowl. Using a mixer on high, mix together, and then add the sour cream and green onions and salt and pepper to taste.
• Reserve six whole shrimp and chop the remaining shrimp into large pieces. Fold in the chopped shrimp and cheese into the mixture.
• Gently stuff the mixture back into the potato shells, making sure not to break them. Pile the mixture as high as you can on top of the potato shells.
• Top each potato with a whole shrimp and sprinkle each potato with more cheese.
• Bake in the oven until browned on top, 20 to 25 minutes.

Notes

Recipe adapted from Paula Deen on foodnetwork.com

Lunch was a selection of sausage, crackers, cranberry goat cheese, and dip.

I also served my favorite appetizer: Bacon Wrapped Stuffed Dates.

Mr Troublemaker aka my husband

Nothing is more magical than a sparkling Christmas tree surrounded by presents for your loved ones. What a wonderful Christmas!

The post Paula Deen’s Twice Baked Shrimp Stuffed Potatoes appeared first on For the Love of Food.